Ginger-Tomato-Onion Chutney

Name: Ginger-Tomato-Onion Chutney
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 8 Servings
Ingredients: tbsp ginger--chopped: 2; small onions- peeled and sliced: 2; big tomato--chopped: 1; red chillies--chopped: 2; tsp urad dal: 2; tsp channa dal: 2; curry leaves: 8; tsp coriander seeds: 1; tsp grated coconut: 1; tsp tamarind paste: 1; tsp jaggery: 1; tsp mustard seeds: 1/2; oil: 3 tsp; salt to taste

Features:

Cuisine:

Indian

35 mins
Serves 8
Easy

Ingredients

2 tbsp ginger--chopped
2 small onions- peeled and sliced
1 big tomato--chopped
2 red chillies--chopped
2 tsp urad dal
2 tsp channa dal
8 curry leaves
1 tsp coriander seeds
1 tsp grated coconut
1 tsp tamarind paste
1 tsp jaggery
1/2 tsp mustard seeds
3 tsp oil
salt to taste

How to Make Ginger-Tomato-Onion Chutney

Heat 2 tsp oil in a saucepan over medium flame and roast urad dal, channa dal, coriander seeds and curry leaves.
Add red chilies, onion, and the ginger and stir until the onion turns translucent.
Add salt and tomato to it and continue to stir on medium-high flame until the tomato is completely cooked. Transfer to a bowl and set aside to cool.
Blend the ginger-based mixture with coconut, jaggery, and tamarind paste with some water (about 3 tbsp water) to make a paste smooth.
Heat the remaining 1 tsp oil and splutter mustard seeds and top it over the chutney paste.
Mix well and enjoy with idlis or dosas.

Trivia

India is the largest producer of ginger in the world.